Get juicy and flavorful chicken in less than 30 minutes with this Dutch oven shredded chicken recipe. Always have tasty, low-fat, high protein shredded chicken on hand to use in a variety of meals throughout the week!
Most shredded chicken recipes take too long to make, require special kitchen appliances and produce terribly dry, rubbery or flavorless chicken. But this recipe cooks quickly on the stovetop and yields tender and moist chicken that is full of flavor every time! So quick, so easy and so delicious! Each 4 ounce serving has less than 170 calories and 24 grams of protein!
Top it on salads, stir into soups and chilis and stuff into tacos or taquitos, and easily meet your protein goals!
Jump to:
- Why this will become your favorite shredded chicken recipe:
- Ingredients needed
- How to make dutch oven shredded chicken
- The Best trick to quickly, effortlessly shred chicken!
- How to enjoy shredded chicken
- Want a FREE Protein Guide?
- More easy chicken recipes
- Did you make this recipe?
- Easy Shredded Chicken In the Dutch Oven
Why this will become your favorite shredded chicken recipe:
- Quick, easy and minimal ingredients! Have deliciously tender and juicy shredded chicken in less than 30 minutes with this simple method.
- Never have to buy dry shredded chicken again! Stop wasting money on store-bought shredded chicken that is always over-priced and dry. Instead, use this simple and quick method and always have yummy chicken on hand for meal prep!
- Great for hitting protein goals! Chicken breasts are about 98% pure protein, with the tiniest bit of fat and zero carbs, making it a delicious and efficient way to hit your goals on the daily.
Ingredients needed
- 3-5 skinless chicken breasts; about 2 pounds total. Try to choose breasts similar in size and especially thickness, for more even cooking.
- Seasoning mix of your choice. I like to use kosher salt, paprika, garlic and onion powder, and some sort of dried herb like parsley, basil or oregano. Feel free to use a pre-mixed blend that you enjoy, or even just salt and black pepper!
- 2 tablespoons of olive oil to first sauté the chicken in. You may need a bit more depending on the size of your pan and the chicken breasts used.
- Chicken broth, either pre-made or via bouillon, about 1.5-2 cups. You’ll want to add just enough so that the breasts are about halfway submerged. I personally love the added flavor that comes from the brand Better Than Bouillon, but feel free to use whichever you prefer or have on hand.
How to make dutch oven shredded chicken
Season the chicken
Begin by patting the chicken dry, and then rubbing with your seasoning. I like to let the breasts sit coated with the dry rub for 30-60 minutes before cooking them, but that isn’t totally necessary if in a hurry!
saute the chicken
In a large x quart Dutch oven, heat the olive oil on medium-high heat. When oil is warm and shimmering, add the breasts and sauté for about 7-8 minutes until nicely browned. Flip and then sauté for another 5-7 minutes. Do not cook the chicken all the way through!
Add liquid and cook
When both sides of the chicken breasts are nicely browned and seared, add enough chicken broth so they are about half-submerged. This should be about 1-2 cups of broth depending on the thickness of the breasts. Cover and cook the breasts at a gentle simmer at medium-low heat for 15-20 minutes.
Shred chicken
Confirm the chicken breasts are done cooking with an instant read thermometer. The breasts should hit at least 160 degrees Fahrenheit. Remove from the pan, but DO NOT discard the cooking liquid! Let the breasts rest for a few minutes before shredding either by hand or via a chicken shredder or mixer, adding up to 1 cup cooking liquid ⅕ cup at a time, to help chicken retain moisture and flavor.
The Best trick to quickly, effortlessly shred chicken!
I had seen this trick online for years, but never really believed it worked. Recently, I finally decided to try it for myself, and it is indeed the BEST way to shred chicken!
Once the chicken breasts are done resting for a few minutes, add the breasts, 2-3 at a time, to the bowl of a stand-up mixer, along with ¼ cup of cooking liquid. Turn on mixer to low and allow it to shred the chicken for you in just 2-3 minutes!
Add more cooking liquid if necessary, to help the shredded chicken retain more flavor and moisture. The liquid you will see, is quickly absorbed and so if the breasts dried out more than desired during the cooking process, this is a great way to infuse them with flavor and moisture.
If you don’t have a stand-up mixer, a hand-held mixer works just as well! And if need be, you can always just shred the chicken the old-fashioned way; by hand with 2 forks.
How to enjoy shredded chicken
Shredded chicken tacos: add about 2 ounces of meat to a warm tortilla, and top with lettuce, shredded cheese, salsa. Tacos are the perfect easy weeknight dinner that everyone loves!
For shredded chicken enchiladas: add about 1 ounce of shredded chicken to a warm tortilla, along with some cheese. Roll and tuck in place in a baking dish. Pour enchilada sauce and more cheese on top, and bake in the oven till warmed through.
As a salad topping/toss in: add 3-4 ounces of chicken to your daily salad and turn a side dish into a hearty main dish salad.
To make chicken salad: combine with Greek yogurt or mayo, along with seasonings. Add green onion, pecans and maybe diced apples or craisins!
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As you can see, the possibilities are almost endless, and this is really one of the best dishes you can meal prep for the week! Having a lean and delicious high-protein choice on hand can help make it A LOT easier to meet your nutrition goals!
More easy chicken recipes
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Did you make this recipe?
If you gave this recipe a try, I’d love your feedback! Any tips or recipe additions you’d like to share, I’d love to hear it! Let’s connect down in the comments below.
Easy Shredded Chicken In the Dutch Oven
Equipment
- 1 Dutch Oven 5 or 7.5 quart ideal
Ingredients
- 2 lbs Chicken breasts boneless, skinless, 3-5 breasts
- 2 tablespoon Olive oil
- 1 teaspoon Salt kosher or sea salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon Paprika
- ½ teaspoon Dried parsley or other preferred dried herb like basil or oregano
- 1 cup Chicken broth up to 2 cups depending on thickness of breasts
Instructions
- Combine seasoning mix in a small bowl.1 teaspoon Salt, 1 teaspoon Garlic powder, 1 teaspoon Onion powder, ½ teaspoon Paprika, ½ teaspoon Dried parsley
- Remove chicken breasts from their packaging, and pat dry. Set on a plate and sprinkle both sides with the seasoning mix. If time allows, let dry rub sit on breasts for 30 minutes.2 lbs Chicken breasts
- Warm oil in a Dutch oven over medium-high heat. Add chicken breasts and sauté till breasts are nice and golden brown, about 7 minutes. Flip over and sauté for another 5-7 minutes, just till breasts are golden brown on both sides.2 tablespoon Olive oil
- Add chicken broth, about 1-1.5 cups, so that the breasts are only half-way submerged in cooking liquid. You do not want them completely submerged! Lower heat to medium-low, so the liquid reaches a gentle simmer, and cover the Dutch oven. Cook for 15-20 minutes, till the chicken breasts reach 160 degrees f.1 cup Chicken broth
- When chicken is cooked through, remove and set on a plate. MAKE SURE TO RESERVE THE COOKING LIQUID! Allow breasts to rest for a few minutes so that juices get locked in.
- Add chicken breasts to a large bowl or the bowl of a stand-up mixer, along with about ¼ cup cooking liquid. With either a hand mixer or the paddle attachment of the stand mixer, set on low and allow the mixer to gently shred the chicken for you! This will take about 2-3 minutes. Stir in more cooking liquid, about ¼ at a time, if needed. This will help the shredded chicken remain flavorful and moist!
- Serve right away and store leftovers in an airtight container in the fridge for 3-5 days.
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